Prepare the shirataki noodles by following the steps in this post (wash & boil to eliminate their natural odour & pan-fry to get the best texture).

When done, keep in a bowl and set aside.

In a medium bowl, combine all the ingredients to make the sauce: fish sauce, coconut aminos, Sriracha, crushed garlic, Almond & Cashew Butter, salt pepper,...

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Erythritol or stevia (if used).

When done, set aside.

Meanwhile, cut the chicken thighs into 1-inch pieces.

Place in a large pan greased with 1/4 cup ghee and cook over a medium-high heat until pale and cooked through.

Mix a few times to ensure even cooking.

When done, set aside.

Meanwhile, prepare the omelets.

Heat a pan greased with 1/2 tablespoon of ghee.

Crack 2 eggs in a bowl and season with salt.

I used a well-seasoned cast iron skillet both for the chicken and the omelet.

Whisk well and pour in the hot pan and swirl to coat the surface to make a very thin omelet.

Cook over a medium-high heat for a couple of minutes or until firm on top.

Using a spatula, flip on the other side and cook for another 30 seconds.

When done, transfer on a plate.

Then, repeat for the remaining 2 eggs.

Set aside to cool down, roll up and cut into thin strips.

Slice the spring onion and place in a bowl filled with water to clean.

Transfer on a paper towel and pat dry.

Place the chicken back on the heat and add the spring onion.

Cook over a medium-high heat for just a couple of minutes.

Then, add the omelet strips and bean sprouts and cook for another minute while stirring.

Add the sauce (see above) and prepared shirataki noodles.

Cook briefly until heated through and take off the heat.

Mix well and add the fresh cilantro, ...

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lime juice and toasted almonds.

To toast the almond flakes, place them on a dry hot pan and cook over a medium-high heat until fragrant for 1-2 minutes.

Keep stirring to prevent burning.

Garnish with shredded red cabbage, lime wedges, cilantro and enjoy! :-)